THAI BANGKOK BISTRO INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tea in upright 3 door reach in cooler. Employee removed eggs during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and ground pork in reach in freezer. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer blade guard soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in kitchen.

Basic - Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on exterior of rice cookers. Cook line shelves and spice racks soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Split freezer/cooler soiled with food debris inside.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Upon inspection observed cook touch hat and adjust in food prep. Employee instructed to wash hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection observed raw chicken stored above raw beef in reach in cooler right side of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rice 59f at 2 hours. Operator removed to colder holding unit. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed cooking utensils resting in basin of handwashing sink in kitchen. Operator removed utensils during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Floor soiled/has accumulation of debris. Upon inspection observed floor under wait station with debris under equipment table.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Upon inspection observed scoop handle resting on contents in sugar container and bowl resting in rice on cook line. Operator corrected storage during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed liquid in bottom of reach in cooler across from cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in kitchen. Operator proceeded to clean ice machine at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed 2 CO2 tanks not secured by drink machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection observed multiple ceiling tiles damage and stained throughout kitchen. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed a jar of Vaseline on top shelf of cook line next to single service containers. Operator removed Vaseline during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed multiple CO2 tanks not secure by beverage area in back of kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Standing water in bottom of reach-in-cooler. Upon inspection observed pooling water at bottom of reach in cooler right side of cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: 1. Flat surface around the nozzles dirty, especially the lemonade area. 2. Soda gun behind the bar is dirty.

Intermediate - Records/documents for required employee training do not contain all of the required information Employee training certificates are incomplete: two are missing the business name, 1 is missing the manager's signature, and all three are missing the date of completion and the date of expiration. Manager states the training was conducted approximately nine months ago.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: Ice bin under the soda fountain is dirty on the inside in the back at the top.

Basic - Current Hotel and Restaurant license not displayed. Manager was able to show it on her phone. It just needs to be printed out.

Basic - In-use tongs stored on equipment door handle between uses: Pair of tongs on fryer door handle. Cook removed them. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: Rice scoop in standing water with a temperature of 77° F.

Basic - Silverware/utensils stored upright with the food-contact surface up: Forks stored with tines up in utensil rack.

High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed raw hamburger patties over cabbage in 3 door reach in cooler in kitchen.

High Priority - Toxic substance/chemical improperly stored. Hydrogen peroxide stored next to clean stacked plastic containers on clean equipment shelf above 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upon inspection observed clean stacked dishes under cook prep table with food debris build up.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed bowl resting in rice in kitchen cook line area and in 3 door reach in cooler by cook line.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. By back kitchen prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed employee drink cup on top of prep table next to cook service line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed pack of cigarettes and lighter stored next to baking powder on shelf above prep table in back of kitchen.

Basic - Establishment used colored overwrap/lighting to make foods appear different than how they actually looked. Upon inspection observed red food coloring on shelf above food prep and staff explained it is used to add color to pork.

Basic - Food stored on floor. Upon inspection observed large bag of rice on floor in back dry storage area. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed cloth under cutting board close to hot holding area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door reach in cooler.

Basic - Stored food not covered. Upon inspection observed wontons in upright reach in freezer without covering present.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed in kitchen behind dish machine with splatter marks on wall.

Basic - Wood food-contact surface not properly sealed. Upon inspection observed shelf in upright white fridge with unsealed wood shelf on bottom of unit.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small bowl resting in container of soy sauce in 3 door upright reach in cooler left side of cook line. Operator removed small bowl during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Back of kitchen by ice machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Most of ceiling tiles in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris. Some ceiling tiles with staining from what appears to be water damage.

Basic - Duct tape used to repair nonfood-contact surface. Upon inspection observed lower door shelf side panels of upright refrigerator next to dining room entrance with duct tape used as repair.

Basic - Floor soiled/has accumulation of debris. Upon inspection observed food debris under cook line equipment.

Basic - In-use wet wiping cloth/towel used under cutting board. Right side of cook line. Operator removed cloth during inspection. Corrected On-Site